Egg, Arugula, and Provolone Sandwich 

Don’t fly the coop without some protein. Fuel up with this supercharged egg and cheese.

egg-arugula-provolone-sandwich-breakfast
Photo by Charles Masters
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  • Serves 1
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 780 calories
    • Fat 52
    • Sat Fat 16 g
    • Cholesterol 405 mg
    • Sodium 1050 mg
    • Protein 33 g
    • Carbohydrate 42 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 5 mg
    • Calcium 450 g
Don’t fly the coop without some protein. Fuel up with this supercharged egg and cheese.

Ingredients

  1. Check 1 ciabatta roll, halved
  2. Check 2 tablespoons olive oil
  3. Check 2 large eggs
  4. Check Kosher salt
  5. Check black pepper
  6. Check ounces sliced aged provolone
  7. Check 2 tablespoons Greek yogurt
  8. Check 1 cup arugula

Directions

  1. Heat toaster oven to 400° F. Drizzle the roll with 1 tablespoon of the oil. Toast until golden brown, 4 to 6 minutes. (Or toast in a regular toaster and drizzle with 1 tablespoon of the oil afterward.)
  2. Meanwhile, heat the remaining tablespoon of oil in a small nonstick skillet over medium heat. Add the eggs and season with a pinch each salt and pepper. Cook until the whites are just set, 3 to 4 minutes. Top with the cheese, cover the skillet, and cook on low heat until the cheese melts, 2 to 3 minutes.
  3. Stack the yogurt, eggs, arugula, and a drizzle of the hot sauce between the roll.